corn salsa

Goes well with tacos, or just as a lazy side dish. Makes 4 side-dish size servings.

• 1 tbs butter/margarine

• 2 cloves minced garlic

• 1/2 tsp red pepper flakes

• 1/4 tsp black pepper

• 1 tsp parsley

• pinch of sugar

• 15 ounce can diced tomatoes (or tomatoes with green chiles)

• 2 cups frozen corn kernels (don’t need to thaw)

Cook the garlic, red pepper, and butter in a skillet over medium heat until softened. Add the tomatoes and juices to the skillet, along with the black pepper, parsley, and sugar. Stir to combine and turn the heat up to medium. Simmer for 10 minutes or until most of the tomato juices have evaporated.

Add the frozen corn to the skillet. Stir to combine and cook for 3-5 minutes until heated through.

pecan pie bars

way easier than a whole pie. serves… however many pieces you slice a 13x9” pan into.

crust:

• 2 sticks salted butter, softened

• 2/3 cup packed brown sugar

• 2 2/3 cup flour

topping:

• 1 stick salted butter

• 1 cup packed brown sugar

• 1/3 cup honey

• 2 tbs heavy cream or half and half

• 2 cups chopped pecans

Preheat the oven to 350º. Line a 13x9” pan with foil and give yourself an overhang.

Cream together the butter and sugar for the crust. Add in the flour gradually and mix until crumbly. Press the crust into the pan and bake for 20 minutes, until it just starts to get golden brown.

In a medium saucepan, combine the butter, brown sugar, honey, and cream over medium heat. Allow to simmer for one minute, and then stir in the pecans.

When the crust is done baking, pour the topping evenly over the entire pan. Bake an additional 20 minutes.

When time is up, remove the pan and allow the bars to cool. Use the foil to lift, cut, and serve.

shrimp scampi

Just as good as a restaurant. Serves 4-6.

• 4 cloves minced garlic

• 4 tbs (half a stick) butter

• 4 cups chicken or vegetable broth

• 2 cups water

• 1 lb spaghetti or linguine

• 1 1/2 lbs raw shrimp (frozen are fine but thaw them first; any size works)

• 3/4 cup white wine, something dry

• 1 tbs dried sage

• 1 cup heavy cream or half and half

• 1/2 cup grated parmesan cheese

• chopped fresh parsley, salt, pepper, lemon juice to taste

Heat 2 tbs butter in a large pot over high heat. Saute 2 cloves of garlic for 1 minute. Add broth and water, and bring to a boil. Add pasta and cook according to package directions. Once cooked, lower the heat and simmer until most of the liquid is absorbed. Do not drain - this will help with your sauce.

In a large skillet over medium heat, melt 2 tbs butter. Add shrimp and saute until they are pink and opaque. Then, add the wine, more garlic, and sage. Cover and cook for 3-5 minutes until most of the wine has evaporated. Remove from heat.

Add the shrimp, heavy cream/half and half, parmesan, parsley, lemon juice, salt, and pepper to the pasta. Toss lightly and serve.

sweet potato gnocchi

Lots of elbow grease but I think it’s worth it. Makes two generous servings - I added olive oil, parsley, and garlic to serve.

• 1 pound sweet potatoes

• 1 cup whole milk ricotta

• 1/4 cup parmesan cheese

• 1 1/2 tsp salt

• 1 1/4 cups flour + more to dust the counter

Wash the potato. Wrap it in a damp paper towel, and microwave for 5 minutes or until soft.

Scoop the inside of the potato into a mixing bowl and discard the skin. Mix in ricotta, parmesan, and salt until just combined. Add the flour a little bit at a time, lightly kneading after each addition.

Once the dough is not too sticky to handle, transfer it to a clean, floured countertop. Divide into 4 large pieces, and roll those pieces into long, skinny ropes. Cut the ropes into 1-inch pieces.

Salt and boil a large pot of water. Add the gnocchi once the water is boiling; they are done when they rise to the surface. Drain and serve.

mashed sweet potatoes

A quick and easy side dish. Makes 4 sides but is easily doubled.

• 2 large sweet potatoes

• 1 tbs butter/similar per potato

• milk, half and half, or vanilla coffee creamer (seriously) to taste

• cinnamon and nutmeg to taste

Wash the potatoes. Wrap each one in a damp paper towel - it doesn’t have to be covered entirely. Microwave for 5 minutes (for 2 potatoes, 6 minutes for 3 potatoes, etc.) Allow to cool slightly before handling.

Cut each potato in half, and scoop out the filling into a saucepan over low heat.

Using a potato masher or whisk, break up the potatoes and add 1 tbs butter per potato. Once the potatoes are smooth, add a splash of liquid of your choice and the spices. Add more butter if desired. Continue to stir until desired texture is reached.

If you want to make in advance and reheat, I would do it over low heat and add some liquid to thin them out.